GROWN-UP GRILLED CHEESE SANDWICHES WITH CHEDDAR-SHALLOT

By grinder

Ingredients

• 7 oz. aged cheddar cheese, cut in 24 equal pieces, room temperature
• 2 oz. Brie cheese, rind removed
• 2 tablespoons dry white wine or vermouth
• 4 teaspoons minced shallot
• 3 tablespoons unsalted butter, softened
• 1 teaspoon Dijon mustard
• 8 slices hearty white sandwich bread

Details

Adapted from keyingredient.com

Preparation

Step 1

Look for a cheddar aged for about 1 year {avoid cheddar aged for longer; it won’t melt well} To quickly bring the cheddar to room temperature, microwave the pieces until warm, about 30 seconds. The first 2 sandwiches can be held in a 200°F oven on a wire rack set in a baking sheet.

Process cheddar, Brie and wine in food processor until smooth paste is formed, 20-30 seconds. Add shallot and pulse to combine, 3-5 pulses.

Combine butter and mustard in small bowl.

Working on parchment paper lined counter, spread mustard butter evenly over 1 side of slices of bread. Flip 4 slices of bread over and spread cheese mixture evenly over slices. Top with remaining 4 slices of bread, buttered sides up.

Preheat 12” nonstick skillet over med-heat 2 minutes. {Droplets of water should just sizzle when flicked onto pan} Place 2 sandwiches in skillet; reduce heat to med-low; and cook until both sides are crispy and golden brown, 6-9 minutes per side, moving sandwiches to ensure even browning. Remove sandwiches from skillet and let stand 2 minutes before serving. Repeat with remaining 2 sandwiches.